Step by step

Method

4 steps

1. 1

   Cook 12 oz spaghetti or linguine in well-salted water until al dente. Reserve ½ cup pasta water, then drain.

2. 2

   In a wide skillet over medium heat, melt 3 tablespoons butter with 2 tablespoons olive oil. Add 4 minced garlic cloves and cook 30–60 seconds until fragrant — pale gold, not brown. Stir in the zest of 2 lemons and ⅓ cup fresh lemon juice.

3. 3

   Add the pasta and toss with ¾ cup grated Parmesan and splashes of pasta water until the sauce turns glossy and emulsified and coats every strand. Keep tossing — that's what makes it creamy without cream.

4. 4

   Season with salt, black pepper, and red pepper flakes. Finish with fresh parsley. You want bright, glossy lemon pasta that clings to the noodles — not a watery lemon puddle at the bottom of the bowl or a greasy oil slick.